"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ribble Soup, by Geri Pieper, is from The Pieper Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole chicken water 3/4 cup of powdered chicken bouillon 2 cups tomato juice pepper to taste
Ribbles: 3 eggs 3 cups flour
Cook chicken covered with about 3 quarts of water for 45 minutes. Take chicken off bone and cut in small pieces. Remove fat from broth (refrigerator method or straining it ) Clean pot containing broth. Measure broth and add water to it to make a combined total of 6 quarts of liquid. Add powdered bouillon, more or less to taste. Pepper to taste. Throw in 2 cups of tomato juice and chicken. Bring to boil.
Ribbles: In separate bowl, combine 3 eggs and 3 cups flour with fork until roughly mixed into crumbs. Rub between hands or put in blender until flour/egg mixture crumbles into little clumps. Nice size to judge is no bigger than 1/4 in. long pieces. Drop into boiling broth for about 15 minutes.
Delicious and easy.! Beef broth can also be used. A bit of shredded carrots, minced onion,... can add a different flavor. YUM! It's all good! Marge also added Ribleys: 1 beaten egg and 1 c flour. The more you mix the finer they get.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.